1-1/2 lbs. skinless, boneless chicken, cooked and shredded
1 (15 oz) can whole tomatoes
1 (10 oz) can enchilalda sauce
1 med. onion, chopped
1 (4 zo) can chopped green chilies
1 garlic clove, minced
2 cups water
1 (14-1/2 oz) can chicken broth
1 tsp ea: cumin, chili powder and salt
1/4 tsp. black pepper
1 bay leaf
1 (10 oz) plg. frozen corn
1 T dried chopped cilantro
6 corn tortillas
2 T vegetable oil
fresh grated Parmesan cheese for garnish
In crock-pot, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in Corn and cilantro. Cover and cook on low 6 t o8 hours or on high 3 to 4 hours.
Preheat oven to 400 degress. Lightly bruch both sides of tortillas with oil. Cut tortillas in to 2-1/2 X 1/2 inch stips. Spread onto a baking sheet. Bake, turing occasionally, unitl crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated Parmesan over soup. Makes 6 to 8 servings.
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